Coconut Flour English Muffins

Ingredients

• Butter

  Unsalted

  ¾ tbsp or 11g

• Baking soda

  Leavening agents

  ¹⁄₁₆ tsp or 0.3g

• Vinegar

  Cider

  ⅛ tsp or 0.6g

• Egg

  Whole, fresh eggs

  ½ extra large or 28g

• Heavy whipping cream

  Fluid

  1 tsp or 5g

• Water

  Plain, clean water

  ³⁄₁₆ tbsp or 2g

• Bob's Red Mill, Organic High Fiber Coconut Flour

  Bob's Red Mill Natural Foods, Inc.

  ½ Tbsp or 4g

• Vanilla extract

  ¹⁄₁₆ tsp or 0.3g

• Maple syrups

  ⅛ tbsp or 3g

• Salt

  Table

  ¹⁄₁₆ tsp or 0.4g

Directions

1. Melt the butter in a 3½-inch, 6-ounce round glass or ceramic ramekin.
2. In a separate small bowl, whisk together the baking soda and vinegar. The mixture will fizz and bubble.
3. Add the egg, heavy cream, water, coconut flour, vanilla extract, maple syrup, and salt to the ramekin with the melted butter.
4. Whisk or stir briskly until well combined.
5. Add the baking soda and vinegar mixture to the ramekin and stir well.
6. Continue stirring, scraping the sides, until the batter is clump-free.
7. To cook in the microwave, microwave on high for 1 minute and 30 seconds. To cook in the oven, bake at 400°F for 12-15 minutes.
8. The muffin is done when the center is firm.
9. Run a knife around the edges of the ramekin to loosen the muffin top.
10. Once cool enough to handle, remove the muffin top from the ramekin and cut it in half horizontally.
11. Heat a lightly buttered or oiled frying pan over medium heat. Toast the muffin halves until lightly browned on each side, about 2-3 minutes per side.
12. Use a spatula to press down lightly on the muffin tops while toasting to ensure even browning.
13. Serve immediately.

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